Instructions:

Combine the sugars with the sour cream. Simmer, stirring, 2 to 3
minutes until the sugars are dissolved. Boil gently until it reaches a
soft-ball stage or until it is about 235° on a candy thermometer. Remove
from the heat. Add in the nuts and vanilla. Stir until the mixture starts
to crystallize. Separate into 1 inch clusters, spread on wax paper to cool.

NOTE: Can be used in frosting for a layer cake or as a topping for
pudding or ice cream when coarsely chopped.

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